March 27th is National Spanish Paella Day #SpanishPaellaDay in our Homeschool Cooking Class I hadn’t planned on anything for Charlie to cook because today is David’s day off and our plans are always changed. As I was looking through the Holidays today which is March 27th it happens to be National Spanish Paella Day #SpanishPaellaDay.
Charlie and I haven’t ever had Paella and I’m not sure if David has or not. If we go grocery shopping this afternoon for Easter Dinner I plan on having Charlie look up the ingredients for Paella and making it for dinner this evening. Would you like to join us for Spanish Paella? if you’ve had Paella in the past what did you think of it and why?
Did you know Paell is considered by many to be the national dish of Spain. Paella originated, as many traditional dishes do, as “peasant” food. A lunchtime Rice dish prepared by workers in the field over an open fire. National Spanish Paella Day, on March 27, celebrates a food filled with tradition. Paella is always cooked in a round, flat bottomed pan with handles. Paella most likely takes its name from the Latin term “patella,” a flat plate on which offerings were made to the Gods. The open flame is essential, as it creates the layer of toasted Rice at the bottom of the pan that is essential and unique to Paella.
NATIONAL SPANISH PAELLA DAY ACTIVITIES
- If you haven’t had the opportunity to cook Paella before you begin you may want to tale a class because Paella takes a little technique to get it right. Then come home and prepare the dish for your family and don’t forget the Sangria.
- Paella is best enjoyed with friends and in fact, Paella is specifically meant to be shared! Invite your friends and family over, and make a pan of delicious Paella.
WHY PEOPLE LOVE NATIONAL SPANISH PAELLA DAY
Paella is all about the rice, so whatever else you choose to add is up to you. A traditional Valencian Paella is made with Chicken, Rabbit and white Beans, but there are Seafood Paellas and Vegetable Paellas. The choice of ingredients is entirely your choice, so grab a Paella pan and experiment!
Recipe for Spanish Paella
Equipment
- 14 inch skillet
- paella pan
Ingredients
- 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
- 1 Onion , diced
- 1 bell pepper , diced (I like to use ½ red and ½ green)
- 4 cloves Garlic
- 3 Roma tomatoes , very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika , sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- ¼ cup white wine
- 4 boneless , skinless chicken thighs , cut into pieces*
- ¼ cup fresh chopped parsley chopped, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
- 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- Lemons , for garnish
Instructions
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Thank you,
Glenda, Charlie and David Cates
